Molokhia & rice✨
Molokhia is a very popular jews mallow (jute leaves) stew throughout the Middle-east. The leaves combined with chicken and fresh broth, served with rice makes this dish so delicious and healthy. The jute leaves can be found fresh, frozen or dried. Let’s get cookin’ ⤵️
•1 box dried molokhia leaves (I use Abido brand from mideastfoods)
•1 tsp salt
•2 tbsp lemon juice
(Remove any stems or brown/yellow leaves and add them into a large bowl. Sprinkle with salt & lemon juice and fill with lukewarm water making sure to cover leaves completely. Soak for 1 hour – then drain the water and squeeze the leaves repeating until the water runs clear)
•1/4 cup olive oil
•3 onions diced
•6 garlic cloves grated
•2 lemons juiced
•1 tbsp salt
•1 tsp 7 spices
•1/2 tsp black pepper
•1/4 tsp crushed red pepper flakes (optional)
For the chicken:
•4 chicken breasts (I used skinless/boneless)
•2 bay leaves
•1 cinnamon stick
•1 onion cut into quarter
•6 cups water
✨In a pot add chicken, bay leaves, cinnamon stick, onions and fill with water. Cook on high heat until boiling then reduce heat to med & cook for 30 mins until chicken has cooked through. Set cooked chicken aside to cool. Once cooled, shred the chicken and reserve the chicken broth.
✨In a large pot add olive oil & onions and cook until translucent. Add garlic and cook for few more mins. *if you like cilantro you can add it now. I make mine without it*
✨ Add the washed and squeezed-dry leaves and sauté for a few mins.
✨Using a strainer, add reserved chicken broth to the pot. If needed, add boiling water to cover all of the molokhia leaves. Add spices and cook on med heat for 20 minutes.
✨Add the lemon juice, shredded chicken, crushed pepper (optional but I recommend). Simmer on low for another 10 minutes. Serve with vermicelli rice. Enjoy!